After making chickpea flan a few months ago—you owe it to yourself to try it if you haven’t yet— I had a whole bunch of chickpea flour left.
So yesterday, when I opened my pantry to look for gluten-free flour to make breakfast bread, chickpea flour naturally suggested itself, being the only one left.
And why not? It’s lighter and more nutritious than most flours after all.
Some breakfast bread are too dense, too dry, or too sweet. This one is well balanced with a texture sitting right in the middle between a cake and bread. It is sweet but not too much.
Moist but not soggy. Laden with carrots, raisins, dates, nuts, and coconut but not at all heavy. Just perfect. Just what you would want for breakfast.
Remember, reader, a good breakfast is one of the few certainties in life. Don’t miss your chance for a sure treat.
Chickpea Breakfast Bread (Gluten-Free) Recipe
Yields 1 loaf
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 3 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3/4 cup chickpea flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 banana, mashed
- 1 cup chopped nuts
- 1/2 cup chopped dates
- 1/2 cup raisins
- 1/2 cup shredded unsweetened coconut
- 1/2 cup grated carrots
Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.
Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.
Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.
Fold in the banana, nuts, dates, raisins, coconut and carrots.
Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.
P.S. If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.